Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to 18 minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes for at least 3 hours or up to overnight.

Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans, to garnish.

Tips & Techniques

To Package: Place 4 cheesecakes in a 6 5/8-inch-diameter, 1 13⁄16-inch-high tin; place crumpled parchment between cheesecakes. Tie top of tin with tartan ribbon as shown before closing tin. Gift immediately.